ESTIMATION OF PHENOLIC-COMPOUNDS IN GREEN-PEPPER BERRIES (PIPER-NIGRUM L) BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

An HPLC method is described for the separation and estimation of pheno lic compounds in six commercial varieties of green pepper berries. Amo ng these, two phenolic compounds namely 3,4-dihydroxyphenylethanol glu coside and 3,4-dihydroxy-6-(N-ethyl amino)benzamide that served as eff icient substrates for pepper phenolase, showed wide qualitative and qu antitative variation in their composition within the varieties. Quanti tative estimations of these two compounds were carried out using 4-met hylcatechol and epinephrine as external standards. This method is suit able for the estimation of phenolic compounds in green pepper berries in one run.